Gyozas are amazing little parcels of goodness… crispy on the outside and packed full of flavour on the inside. The filling for these little dumplings are so hearty you won’t believe they’re vegan! Lovely as a snack or side-dish for your next meal.
Ingredients
Gyoza Filling
14 oz firm tofu crumbled
2 leaves of cabbage finely chopped
1 inch of ginger minced
1 clove of garlic minced
1 small carrot finely diced (1/3 cup total)
100 gr mushrooms* chopped into small pieces
1-2 green onions/ scallion finely sliced
2 tsp oatmeal
1 tbsp soy sauce
1/4 tsp salt
1/8 tsp pepper
1 tsp sesame oil
50 gyoza dumpling wrappers
1 tbsp oil per batch of 15-18 gyoza for steaming and pan-frying
Gyoza sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
2-3 ginger slices
1 tsp finely sliced green onion
*We used beech mushrooms but feel free to use any mushroom of your choice (button, enoki, portabello, shitaki, oyster, king oyster…)
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